Hyderabad Red Korma


      
      Hyderabad Red Korma

      
      Hyderabad Red Korma

      
      Hyderabad Red Korma

      
      Hyderabad Red Korma

Hyderabad Red Korma

3 Simple Steps | Ready in 10 mins
Two serve Medium
Our Red Korma proves that a creamy curry doesn’t have to be mild! The perfect marriage of spicy and creamy. Perfect with chicken, lamb, beef, seafood, pork, vegetables, paneer or eggs.
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Two serve Medium
Sale price

( / )
Regular price
£3.15
100p per 100g
Sale price

( / )
Regular price
£3.15
100p per 100g
Free delivery for orders over £25
Free delivery over £25
We deliver within 48 hours
We deliver within 48 hours

Food from Hyderabad is a tale of two cuisines in one city. The people of this region have traditionally eaten very spicy food - even for an Indian palate. However, the food in the city of Hyderabad has been heavily influenced by the Mughal people - who came from Central Asia hundreds of years ago - and who favoured milder and creamier dishes made with yoghurt.

Inspired by this cultural melting-pot, our Hyderabad Red Korma is spicy, flavourful, creamy from the use of yoghurt and a little nutty from the white poppy seeds. It is easy to dress up or dress down and really versatile, so it is no wonder this new-comer is fast becoming a curry to be reckoned with.

Cooking Instructions

3 Simple Steps | Ready in 10 mins


Cut the fish, meat, chicken or vegetables into equal-sized pieces or halve some boiled eggs.

If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end , or remove them with a spoon before serving.

Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds

Add the chicken, meat or vegetables, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes

Stir in the main sauce and fish/seafood or eggs(if using) and simmer for another 3-5 minutes or until the meat or other proteins is cooked through

Our Perfect Hyderabad Red Korma


Use these handy tips to customise your dish:

This is the best made with whole-skinned chicken joints. Cook covered for 45 minutes for a delicious curry.

This curry is also delicious with fish or other seafood. Choose firm white fish that won't break up in the pan.

This sauce makes a lovely twist on chicken or boiler and halved egg biryani. Layer the finished dish with cooked rice, saffron infused milk and crispy onions, Bake for 30 minutes to heat through.

Make vegetarian versions with whole okra, cauliflower, potatoes or halved boiled eggs.

What's Inside


Water, Onion, Tomato Paste, Sunflower Oil, CASHEW NUTS (4%), Herbs (Coriander, Mint), MILK Powder, Ginger, Ground and Whole Spices, Garlic, Salt, Poppy Seeds, Red Chilli (1%), Curry Leaf, Coriander Powder, Lotus Seeds, Cumin Powder.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

SUITABLE FOR VEGETARIANS.

TYPICAL VALUES

PER 100g
ENERGY 605kJ/145kcal
FAT 8.1g
of which saturates 1.6g
CARBOHYDRATES 9.6g
of which sugars 4.7g
FIBRE 2.1g
PROTEIN 3.1g
SALT 1.1g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

Information
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Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

3 Simple Steps | Ready in 10 mins


Cut the fish, meat, chicken or vegetables into equal-sized pieces or halve some boiled eggs.

If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end , or remove them with a spoon before serving.

Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds

Add the chicken, meat or vegetables, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes

Stir in the main sauce and fish/seafood or eggs(if using) and simmer for another 3-5 minutes or until the meat or other proteins is cooked through

Our Perfect Hyderabad Red Korma


Use these handy tips to customise your dish:

This is the best made with whole-skinned chicken joints. Cook covered for 45 minutes for a delicious curry.

This curry is also delicious with fish or other seafood. Choose firm white fish that won't break up in the pan.

This sauce makes a lovely twist on chicken or boiler and halved egg biryani. Layer the finished dish with cooked rice, saffron infused milk and crispy onions, Bake for 30 minutes to heat through.

Make vegetarian versions with whole okra, cauliflower, potatoes or halved boiled eggs.

What's Inside


Water, Onion, Tomato Paste, Sunflower Oil, CASHEW NUTS (4%), Herbs (Coriander, Mint), MILK Powder, Ginger, Ground and Whole Spices, Garlic, Salt, Poppy Seeds, Red Chilli (1%), Curry Leaf, Coriander Powder, Lotus Seeds, Cumin Powder.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

SUITABLE FOR VEGETARIANS.

TYPICAL VALUES

PER 100g
ENERGY 605kJ/145kcal
FAT 8.1g
of which saturates 1.6g
CARBOHYDRATES 9.6g
of which sugars 4.7g
FIBRE 2.1g
PROTEIN 3.1g
SALT 1.1g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

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Dishes to cook with Hyderabad Red Korma